Print

Easy Fluffy Raspberry Streusel Muffins

easy fluffy raspberry streusel muffins - featured image
Print Recipe

These easy fluffy raspberry streusel muffins are perfect for a quick breakfast or brunch, featuring a tender crumb, juicy raspberries, and a buttery crunchy streusel topping.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ½ cup (115 g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (180 ml) buttermilk (or milk with 1 tablespoon lemon juice)
  • 1 ½ cups (225 g) frozen raspberries, no need to thaw
  • For the streusel topping:
  • ½ cup (60 g) all-purpose flour
  • ⅓ cup (70 g) light brown sugar
  • 4 tablespoons (57 g) unsalted butter, cold and cubed
  • ½ teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
  3. In a separate bowl, whisk ¾ cup granulated sugar with 2 eggs until smooth and slightly pale, about 1-2 minutes. Add ½ cup melted and cooled butter, 1 teaspoon vanilla extract, and ¾ cup buttermilk. Mix until combined but do not overmix.
  4. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; batter should be thick and slightly lumpy.
  5. Carefully fold in 1 ½ cups frozen raspberries, being gentle to keep their shape.
  6. In a small bowl, mix ½ cup flour, ⅓ cup light brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Add 4 tablespoons cold cubed butter and work it into the dry ingredients until coarse crumbs form.
  7. Spoon batter evenly into muffin cups, filling about ¾ full. Sprinkle streusel topping generously on each muffin.
  8. Bake for 20-25 minutes until a toothpick inserted comes out clean or with a few moist crumbs and streusel is golden.
  9. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

To prevent raspberries from sinking, toss them lightly in a tablespoon of flour before folding into the batter. Avoid overmixing the batter to keep muffins fluffy. Use cold butter for the streusel topping for best crumbly texture. Frozen raspberries can be used straight from the freezer to avoid color bleeding. If using silicone pans, reduce baking time by a couple of minutes and watch closely.

Nutrition

Keywords: raspberry muffins, streusel topping, breakfast muffins, easy muffins, fluffy muffins, quick breakfast, brunch recipe

Find it online: https://swooshspice.com/easy-fluffy-raspberry-streusel-muffins-recipe-perfect-for-breakfast/